Ramen with Ground Chicken, Beef or Tofu, Broccoli, Cashews Recipe
and chili oil This is ramen made healthy! You can use ground chicken, beef or tofu. This recipe makes a big batch, perfect for lunch the next day!
Ingredients
- For the Sauce
- 3 tbsp. oyster sauce or vegetarian
- oyster sauce
- 3 tbsp. low sodium tamari or soy
- 1 tbsp. tahini
- 1 tbsp. chilli oil (I use Lee Kum Kee Chiu
- Chow Chili oil) or sriracha or any hot
- sauce
- ½ cup water
- 1 (283g/10 ounce) package of
- uncooked ramen noodles
- 1 pound of ground chicken, beef or 1
- (430g/15.5 ounce) package of tofu (I
- use Wildwood Organics)
- For the Noodles
- 3 tbsp. canola, sunflower or
- grapeseed oil
- ½ onion, sliced thinly
- 3 cloves garlic, minced or 3 frozen
- cubes
- 2 cups of small broccoli florets
- Heaping ½ cup unsalted cashews,
- optional
- 2 green onions, cut in small rounds
Instructions
- 1
Make the Sauce: In a small bowl, whisk all the sauce ingredients together until smooth, set aside.
- 2
Bring a medium or large pot of water to boil, add the ramen noodles and when they start to soften (it will happen almost immediately) gently separate the noodles with a fork and cook for 3-4 minutes, tasting along the way for doneness. Drain and rinse with cold water. Let dry while you prepare the stir fry.
- 3
If using tofu (skip this step if using chicken or beef): Place the tofu on a paper towel lined plate and mash it with a fork until it resembles ground beef. Place a second paper towel on top of the tofu and gently blot some of the excess water out.
- 4
Heat a large wok or fry pan, add oil.
- 5
Sauté the onion until translucent, about 5 minutes. Add the garlic cook for another 30 seconds or so.
- 6
Add the chicken, beef or tofu and sauté for a few minutes or until the chicken, beef or tofu starts to brown a little and dry out. Move the chicken, beef or tofu to the side and add the broccoli to one area of the pan and the cashews to another area.
- 7
Pour 2 tbsp. of water over the broccoli and toss the broccoli around a little, keeping it on its own side of the pan/wok for 2 minutes. Toss the cashews around in their own area.
- 8
Add the noodles and pour the sauce over everything in the pan. Toss everything together and cook for another 3-4 minutes.
- 9
Before serving, top with green onions and more chili oil if desired. Serves 4.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Ramen with Ground Chicken, Beef or Tofu, Broccoli, Cashews?
This Ramen with Ground Chicken, Beef or Tofu, Broccoli, Cashews recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this ramen with ground chicken, beef or tofu, broccoli, cashews ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.